BARBECUED CHICKEN WITH FIERY ROMESCO SAUCE
SERVES 8 PREP 20 MINUTES COOK 1 HOUR 5 MINUTES
2 x 1.8kg whole chickens 2 tablespoons extra virgin olive oil 1 tablespoon fresh thyme leaves Fresh flat-leaf parsley leaves, lemon wedges, salad leaves and crusty bread, to serve Fiery Romesco Sauce 2 large red capsicums ½ cup blanched almonds 1 garlic clove, quartered 2 tablespoons red wine vinegar 1 tablespoon extra virgin olive oil 1 tablespoon tomato paste 2 teaspoons dried chilli flakes
1 Make Fiery Romesco Sauce Quarter capsicums. Remove and discard seeds and membranes. Heat a barbecue grill or chargrill pan on high heat. Cook capsicum for 4 to 5 minutes each side or until skin is blistered and blackened. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes. 2 Remove and discard skin from capsicum. Place capsicum in a small food processor. Add almonds and garlic. Process until finely chopped. Add vinegar, oil, tomato paste and chilli flakes. Season well with salt and pepper. Process until mixture is well combined. Reserve ¹⁄³ cup sauce for basting. 3 Pat 1 chicken dry with paper towel. Place on a chopping board, breast-side down and cavity facing you. Using kitchen scissors, cut along both sides of backbone and discard. Open out chicken. Turn over. Press down with the heel of your hand, to flatten. Repeat with remaining chicken. Rub chickens all over with oil, then thyme. Season well with salt and pepper. 4 Preheat a barbecue hotplate (with hood) on medium, with hood closed. Cook chickens, skin-side down, for 5 minutes or until skin is golden and crisp. Turn chickens. Cook, with hood closed, for
45 to 50 minutes or until cooked through, basting with the reserved romesco sauce every 15 minutes. 5 Transfer chickens to a large dish. Cover loosely with foil. Set aside to rest for 5 minutes. Cut chicken into portions. Sprinkle with parsley. Serve with remaining romesco sauce, lemon wedges, salad leaves and crusty bread. NUTRITION: (per serve) 3128kj; 49.3g fat; 12.9g sat fat; 67.2g protein; 7.5g carbs; 3.2g fibre; 253mg chol; 257mg sodium.